Sardine fish cakes with fennel, raisin & pine nut salad

Sardine fish cakes with fennel, raisin & pine nut salad

These fish cakes take inspiration from Maryland crab cakes which are bound together with mayonnaise. Ours use 0% fat yogurt instead as a healthier alternative.

    • Serves2
    • CourseMain meal
    • Prepare15 mins
    • Cook10 mins
    • Total time25 mins
    • 30g Essential Raisins
    • 2 x 85g cans Essential Sardines In Olive Oil, drained
    • 20g Cooks' Ingredients Panko Breadcrumbs
    • ½ tsp cayenne pepper, to taste
    • ½ x 25g pack flat leaf parsley, most leaves finely chopped, a few torn
    • ½ unwaxed Essential Lemon, zest and juice
    • 1 tbsp Essential Fat Free Greek Style Yogurt
    • 1 Essential White Egg, beaten
    • 2 tsp Essential Olive Oil
    • 1 tbsp pine nuts
    • 1 bulb fennel